Mud Pie

Ingredients:

Directions:

1. Use a food processor or blender to process the cookies into crumbs. Process them in small batches then transfer the crumbs to a medium mixing bowl. Add the optional pinch of pink salt and the melted vegan butter, stir to combine. Spread the crumbs evenly on the bottom and sides of an 8-inch pie pan then press them down and chill for 30 minutes.
2. Remove the ice cream from the freezer and let it sit at room temperature for 10-15 minutes to allow it to soften for spreading.
3. Remove the lid from the hot fudge sauce, place the jar in a microwave oven, cover it and heat for 15 seconds or until softened. Spread half the fudge sauce on the bottom of the chilled crust, top it with the softened ice cream and gently spread it to fill the pan evenly.
4. Transfer the remaining hot fudge into a squeeze bottle, pastry bag, or a ziplock freezer bag with a small corner removed. Drizzle the remaining fudge all over the top of the ice cream. Sprinkle with chopped toasted almonds and return the pie to the freezer for 2-3 hours to chill until firm. Use a sharp knife to cut slices and transfer them to serving plates with a pie server. Garnish the plates with any extra remaining fudge sauce. Makes one 8” inch pie or 6-8 individual pies.
5. *Note
6. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]